Spinach Salad with Bleu Cheese and Honeyed Pecans
1/2 red onion, thinly sliced
1/8 C. honey
1/3 C. pecan halves
1/8 tsp. sea salt
1 (6 oz.) bag baby spinach, washed
1 Anjou pear, cored and sliced
2 oz. crumbled bleu cheese
Red wine vinaigrette dressing
Place onion slices in ice water to soak while the rest of the salad is assembled. In a skillet over medium heat, stir the honey, pecans and salt together. Continue stirring until honey caramelizes and pecans are toasted. Carefully spread nuts onto waxed paper. Allow to cool and break into pieces. Serve on four individual salad plates. Drain and rinse onions. Place a handful of spinach on each plate. Divide the pears, onion, and bleu cheese and arrange on top of each spinach serving. Drizzle 1 1/2 to 2 Tbsp. dressing on top of each salad. Sprinkle honeyed pecans on top. Serve.
